Baked Ziti with Sausage and Bechamel (serves 6-8, if you're lucky!)

Originally found in the January/February 2022 issue of Martha Stewart Living, this recipe is one of the most requested by almost all members of our family.  I will say from the start that the recipe as published can come across a bit confusing.   There are several components that need to be made before the dish can be compiled is ready to bake.  The list of ingredients is not broken down by component.  I am going to  publish this according to how I make it but you might want to change it up to suit your cooking style.

Ingredients

1 pound ziti or rigatoni

Kosher salt and freshly ground pepper

1 28 ounce can whole peeled tomatoes

1 15 ounce can tomato sauce (I have also used Pomi crushed tomato sauce)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 tablespoon extra virgin olive oil

4 ounces Parmigiano-Reggiano, grated (1 1/2 cups) and divided plus more for sprinkling

1 pound fresh mozzarella or olivine, cut or torn into 1/2 inch pieces and divided

2 1/2 cups milk or half and half

1/8 teaspoon nutmeg

Component 1 - Tomato Sauce

Heat 1 tablespoon extra virgin olive oil in a pot over medium heat.  Add 1 pound sweet or spicy Italian sausage (or a combination, if you wish), removed from casings, and cook, breaking up with the back of the spoon, until browned in places and cooked through, about 8 minutes.  Add 1 tablespoon minced garlic and cook, stirring, until fragrant, about 1 minute.  Places the contents of a 28-ounce can of whole peeled tomatoes (with their juices) in a bowl and squeeze with your hands to break up.  Add to pot along with a 15 ounce can of tomato sauce and 1/2 cup water (pour water into sauce can and swirl to catch any sauce left inside).  Season generously with kosher salt and freshly ground pepper.  Let simmer until flavors meld, skimming fat as needed, about 20 minutes.  Makes about 6 cups.

Component 2 - Parmesan Bechamel

Melt 2 tablespoons unsalted butter in a saucepan over medium heat add 2 tablespoons all-purpose flour and whisk until combined and lightly toasted, 2 - 3 minutes.Slowly whisk 2 1/2 cups whole milk or half and half.  Bring to a boil, then reduce heat and simmer, stirring often, until consistency is like slightly thickened cream, 10-15 minutes.  Remove from heat.  Season with kosher salt. nutmeg and 1/2 cup grated Parmigiano-Reggiano.  Press plastic wrap directly on surface to prevent a skin forming.

Prep the Pasta

Preheat the oven to 425 degrees.  Cook pasta in a pot if boiling water about 5 minutes less than package instructions (so it has some bit in the center and won't overcook in the oven).  Reserve 1 cup of the pasta water, then drain and rinse noodles under cool water to stop cooking.  Place the pasta back into the pan in which it was cooked in and add 3 cups of the tomato sauce (Component 1) 1/2/ cup Parmigiano, 1/2 cup of the reserved pasta water and the basil.  Season with salt and pepper.  

Fill the Dish

Spread one half of the béchamel in the bottom of a 3 to 3 1/2 quart baking dish.  Top with one has of the pasta mixture, 1 cup tomato sauce, half of the mozzarella and 1/2 cup Parmigiano.  Layer with the remaining pasta, and 1 cup of the tomato sauce.  Spread the rest of the béchamel evenly on top, followed by the remaining mozzarella and 1/2 cup Parmigiano.  top with a few spoonfuls of tomato sauce.  Sprinkle with more Parmigiano.

Bake and Serve

Place dish on a rimmed baking sheet lined with parchment (to catch spills).  Bake uncovered until brown and bubbly, about 30 minutes.  Let cool 20 minutes, top with basil leaves, and serve.